Serving traditional Chinese cuisine with an essence of the Canton and Shanghai provinces, Pearl’s specialties are prepared using the four Chinese cooking methods: steamed, braised, baked, and fried. Chef Kai-Wa Yau offers a menu that is constantly changing to take advantage of seasonal offerings. The masterful cooking is paired with a serene and contemporary Chinese atmosphere.

What Makes It Entertaining?
  • Changing seasonal menu
  • Canton and Shanghai influences
  • Featuring Live Seafood
  • Sophisticated and contemporary interior design by Tony Chi

 

Signature Dishes

  • Spider Prawn Dumplings
  • Crispy Garlic Chicken
  • Fire-roasted Mongolian Beef

 

AAA 4 Diamond AwardWine Spectator Award of ExcellenceForbes 2012 Award

Dinner Menu

Menu items are subject to change.


Chef Yau's tasting Menu

  • Spider Prawn Dumpling and Minced Chicken in Lettuce Wrap
  • Honey-Glazed Barbecued Spare Rib and Pan-Seared Dumpling
  • Shrimp and Scallop Chowder
  • Wok-Fried Beef Tenderloin and Scallop with XO Sauce
  • Stir-Fried Asian Garden Vegetables with Water Chestnuts
  • Main Lobster Fried Rice
  • Selection of French Pastries

Appetizers

  • Dungeness Crab Spring Rolls
  • Spider Prawn Dumplings
  • Dim Sum Sampler
  • Crisp-Fried Spider Prawn Dumplings
  • Asian Mushroom Spring Rolls
  • Honey-Glazed Barbecued Spare Ribs

Soup

  • Szechuan Hot and Sour Soup with Crispy Noodles
  • Seafood Wor Wonton Soup
  • Dungeness Crab and Sweet corn Chowder
  • Fish Maw Crabmeat Chowder

Live Seafood

  • Australian Lobster
  • Fresh Water Sand Goby
  • Santa Barbara Spotted Prawns

Seafood

  • Wok-Fried Shrimp with Szechuan Chili Sauce
  • Quick-Fried Shrimp and Scallops with Celery and XO Sauce
  • Pearl House Special Baked Honey-Glazed Fillet of Cod
  • Pan-Seared Fillet of Sea Bass with Spring Onion
  • Crispy Shrimp with Pepper Salt

Poultry

  • General Tso Chicken
  • Almond-Crusted Lemon Chicken
  • Macadamia Nut Kang Pao Chicken
  • Crispy Garlic Chicken
  • Sliced Chicken with Shiitake Mushrooms and Oyster Sauce
  • Roasted Peking Duck with Steamed Pancakes (Two Courses)

Meat

  • Black Pepper Tenderloin of Beef
  • Wok-Charred Mongolian Beef
  • Sweet and Sour Pork Tenderloin
  • Orange Peel Tenderloin of Beef
  • Stir-fried Beef Tenderloin with Bamboo and Black Mushrooms

Noodles

  • Lo Mein with Sliced Barbecued Pork
  • Singapore-Style Rice Noodles
  • Chow Fun Noodles with Beef Tenderloin

Side Dishes

  • Fried Rice with Barbecued Pork and Shrimp
  • Garden Vegetable Fried Rice
  • Stir-Fried Asian Garden Vegetables
  • Stir-Fried String Beans with XO sauce
  • Maine Lobster Fried Rice

Traditional Chinese Dishes

  • Braised Duck and Tofu Platter Teo Chiu Style
  • Crispy-Fried Whole Prawns with Assorted Eggs
  • Fresh Clams in Superior Broth
  • Beef Tenderloin with Portabella Mushrooms in Black Pepper Sauce
  • Salt and Pepper Beef Tenderloin
  • Steamed Half Chicken with Ginger Sauce
  • Steamed Chicken with Chinese Sausage and Shiitake Mushrooms
  • Chicken with Bitter Melon and Black Bean Sauce
  • Shredded Pork and Bean Curd with Chili Pepper
  • Braised Pork and Preserved Vegetables
  • Steamed Minced Pork with Salty Fish
  • Egg Omelet with Minced Pork and Turnips
  • Tofu with Bamboo Piths
  • Pea Sprouts and Conpoy
  • Wok-Fried Baby Chinese Cabbage with Minced Garlic
  • Wok-Fried Spicy Chinese Spinach with Preserved Bean Curd Paste
  • Wok-Fried Glutinous Rice with Dried Shrimp
  • Steamed Half Chicken with Five-Spice Sauce

Claypots

  • Fish Maws and Shiitake Mushrooms
  • Lamb Shanks and Bean Curd Skins
  • Beef Brisket and Turnips
  • Tofu and Seafood

Group Menu

Click here to view the current Group Menu

For large party reservations, please call (702) 891-7433.

Menu items and prices subject to change.